gluten free vegan strawberry lemonade cupcakes
RECIPE TYPE: cupcakes
lemon cupcakes
  • 1 cup cane sugar
  • 2 teaspoons lemon zest
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1/3 cup sunflower seed oil or grape seed oil
  • 1 teaspoon pure vanilla extract
strawberry buttercream
  • 1/2 cup non-hydrogenated shorting {such as Spectrum}
  • 1/4 cup vegan butter {such as Earth Balance organic buttery spread}*
  • 3 cups powdered cane sugar, sifted
  • 1/2 cup fresh strawberries, pureed in blender
  • 1 teaspoon lemon zest
  • fresh strawberries and lemon slices for garnish {optional}
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
  2. In large mixing bowl, whisk together sugar and lemon zest, allowing oils from lemon zest to flavor the sugar. Add flour, baking powder, baking soda and salt. Whisk together and set aside.
  3. Stir together almond milk and lemon juice in small bowl. Add to flour mixture, along with water, oil and vanilla. Stir batter until combined.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely.
  5. To make buttercream, place shortening and vegan butter in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, lemon zest and vanilla. Measure out 2 tablespoons of the strawberry puree and add to mixer {adding more if needed}. Beat until light and fluffy, 2-3 minutes.
  6. Place buttercream in pastry bag with large star tip. Pipe onto cupcakes. Top with fresh strawberries and lemon slices just before serving {optional}.
*If you prefer, you can also just use an additional 1/4 of the shortening in place of the vegan butter.
Recipe by Sarah Bakes Gluten Free at